In general, I'm only a few months in learning about pizza making but wanted to try a whole wheat version. Have been playing with caputo and hi gluten flours so far and have had decent success (at least I think). My first try ended up being a dry play-doh looking ball of wheat. Below is after reading a few recipes and realizing the high hydration required. Thanks Villa Roma, charbo, parallei, and others.

Threw this together with what I had at the moment. Ran out of fresh mozz which I would have preferred instead of dry shred. Also the asparagus was laid out in a better order but flew everywhere during the launch.

That looks great! I really want to start messing with WW and WW blends soon.

A tip for the asparagus: I actually use a very sharp knife and cut mine lengthwise down the middle. From the top they still look completely intact, but they cook better and don't roll around if they're sliced first. I also toss mine with olive oil first to help keep them cooking nicely on the pizza.

Robyn, I appreciate the tip and will try it next time. If you and Bill enjoy wheat breads and baked goods, you all should really try it. I will test other flours once I run out of the King Arthur but it has a really good taste.

I just purchased and tried out the King Arthur Organic White Whole Wheat Flour for the first time, mixed 50/50 with Caputo 00 flour for the recipe. The dough handled easily and everything about it was exemplary, except I still have trouble with the "wheatbread" taste in pizza...it was still fairly strong even mixed 50/50 with Caputo. I like a good sandwich on whole wheat bread but as a flavor in pizza, not so much. I thought the White Whole Wheat from KA would have a very neutral flavor so might work for pizza but I think I'll probably use the rest of the bag for when I make bread or pancakes or other edibles which the wheat flavor seems to fit for me.

Wheat flour, at least this particular version, works well for pizza. It is just a matter if you like that wheatbread flavor in your pizza.